Vegan Korean Fried "Chicken"

Vegan chicken pieces are coated in a thin, flavorful batter, fried to crispy perfection, and then smothered in a sweet, spicy chili sauce.


Heat a pot of oil. Take the frozen chicken strips out of the freezer to thaw just enough to break them apart.

Whisk the sauce ingredients together and set it aside to allow time for the flavors to come together.

Tear the vegan chicken strips apart into thirds that are about an inch long.

Mix the rice wine, soy sauce, salt, white pepper, and ginger together. Gently stir the pieces into this mixture.

Now that the pieces are moistened, add the cornstarch to the bowl and gently toss to fully coat them.

Check to make sure the oil is between 325-350°F. Then drop a few pieces in at a time.

Let them fry for 2-3 minutes until they turn a light golden brown.

While the pieces are cooling, warm the sauce over medium-low heat until it starts to bubble.

Pour the sauce over the  pieces and stir until they are all fully coated.

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